Beet the pistachio salad

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With Beetroot, orange, coconut 🥥 yogurt and pistachio nuts this is a delicious salad / deep that complements grilled fish nicely perfect for days like today. Enjoy xx


  1. Preheat the oven to 400F

    Roughly chop the pistachio nuts.

    Drizzle the beets with oil season with salt and pepper thyme sprigs roast coved in foil for 1 hour. Remove the skin once cool the slice into wedges.

    To make the dressing Squeeze the juice from half of an orange into a bowl. Add vinegar, oil salt and pepper and whisk. Peel and plite the rest of 🍊 and slice them.

    Season the yogurt with salt and pepper. Toss beet with dressing then arrange orange slices and beet wedges on top of the yogurt, drizzle dressing over the top. Sprinkle with the chopped nuts and a few thyme sprigs to decorate. Until next time xx


  • SERVES 4 80g pistachio 5 red beetroots 3 tablespoons extra-virgin olive oil, plus more for drizzling salt and freshly black pepper 6 sprigs fresh thyme 4 oranges 3 tablespoons red wine vinegar 200ml coconut yogurt or full-fat Greek yogurt